St. Patrick's Day Beef Stew with Guinness Recipe

This is a great Beef Stew adapted from a recipe by Margaret Johnson. We doubled the recipe, used about half the butter, and added plenty of salt and black pepper. We also cooked it about 5 hours ahead of time and let it sit in the pot for another 3 hours after it was done cooking. It was awesome.

Directions

Preheat the oven to 325Â°F. Drain the meat and discard the marinade. In a

large skillet, heat the oil over medium heat. Brown the meat in batches, 3 to

5 minutes on each side, then transfer to a large casserole dish. Add the

butter to the skillet, and when it foams, add the onions and cook for 5 minutes, or until browned. Add the celery and carrots and cook, stirring constantly, for 5 minutes, or until tender. Reduce heat to simmer, stir in the flour, and cook for 2 minutes, or until blended. Add the remaining 2 cups Guinness, garlic, salt, and pepper.

Combine the vegetables, meat, and mushrooms,cover, and cook for about 2 hours, or until the meat is tender. Stir

This Stew was absolutely delicious. It even prompted my husband to say that he should try it at home. The meat was so so tender and the taste had all the criteria for comfort food, but without being overly rich or heavy.

I think we'll serve it over rice and not wait for next Patty's Day to have it.

This stew was great! The meat was so tender and the flavors blended nicely and were so mellow. I'm not as fond of cooked carrots as the rest of my family, so when I make this at home, I'm planning to add only 2 small carrots, and add a couple of potatoes so I have an all in one dish!